Description
Enfrijoladas are a classic Mexican dish featuring corn tortillas dipped in a savory black bean sauce, filled with cheese and crema, then topped with cilantro and onions. This vegetarian meal is easy to make and full of traditional Mexican flavors.
Ingredients
Scale
For the Bean Sauce:
- 2 cups cooked black beans or pinto beans
- 1 cup vegetable broth or water
- 1 garlic clove
- 1/4 small white onion
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
For the Enfrijoladas:
- 8 corn tortillas
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 cup finely chopped white onion (for topping)
- Oil for softening tortillas
Instructions
- Prepare the Bean Sauce: In a blender, combine the cooked beans, vegetable broth, garlic, 1/4 onion, cumin, and salt. Blend until smooth and pour into a saucepan. Heat over medium heat until warmed through and slightly thickened, about 5 minutes.
- Prepare the Enfrijoladas: In a separate skillet, lightly fry each tortilla in a small amount of oil for a few seconds per side until pliable, then set aside. Dip each tortilla into the warm bean sauce until coated, then fill or fold and place on a plate. Repeat with remaining tortillas.
- Finish and Serve: Drizzle with more bean sauce and top with crumbled queso fresco, crema, chopped cilantro, and onions. Serve warm.
Notes
- For a heartier meal, fill the tortillas with shredded chicken, cheese, or sautéed vegetables before folding.
- You can also use canned beans for convenience—just rinse and drain before blending.
- Adjust the thickness of the bean sauce by adding more broth if needed.
Nutrition
- Serving Size: 2 enfrijoladas
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
